Root bread

Ingredients for 1 servings:

• 800 g wheat flour type W700
• 1 packet of dry yeast
• 540 ml water, lukewarm
• 15 g salt
• 30 g malt, liquid

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 35 minutes

for 2 rolls of approx. 680 g each

Place flour in a mixing bowl, make a well in the center, add the dried yeast and 140 ml water, and mix until creamy. Cover and let the dough rest for 120 minutes. Add salt and 400 ml water mixed with the liquid malt (if available) and knead in a dough mixer for about 20 minutes, until the dough is bubbling, smooth, and glossy. Let rest for another 60 minutes. On a floured board, shape the dough into two long loaves, turn each loaf two or three times on its own axis, place on baking paper, and cover and let rise for another 30 minutes. Preheat oven to 250 °C. Place the loaves, including the baking paper, onto the hot baking sheet and bake for 7 minutes. Then reduce the temperature to 200 °C and bake for 25-30 minutes. The finished loaves should have an internal temperature of 95 °C.